Description
This hop-less sour beer harks back to recipes of old in its use of bog myrtle to ever so lightly bitter the beer. Modern and Summer tastes are adhered to with a generous addition of Scottish raspberries and a blend of foraged & dried elderflowers. ‘Gruit’ has a long, fascinating and somewhat mysterious history. It has come to refer to all sorts of things in and around the brewing process. It is now perhaps best known to describe the botanical blend of herbs and spices used to bitter and flavour a beer. Folk nowadays freely use it to refer to a style of beer brewed without hops. We urge you to dive deeper into the subject, if you are, like us, big beer geeks at heart! Susan Verberg’s ‘The Rise and Fall of Gruit’ is a good starting point. This Summer gruit ale is comprised of a light and sweet base of Maris Otter, flaked wheat, pilsen and heritage crystal malt.
The wort wasn’t boiled for an enhanced body and a gruit made up of bog myrtle, locally foraged elderflowers, coriander seeds and lemon balm was added. It was then co-fermented with Dookit’s in-house lactobacillus culture and a Voss Kveik yeast strain. After fermentation dried elderflowers were added alongside a touch more bog myrtle and a moderate amount of Scottish raspberries. Expect the elderflowers to dominate both aroma and taste with the raspberry close behind offering that deep pink coral hue. A soft carbonation, clean acidity and vibrant florality make for a delightful wee Summer spritz of a drink. And at only 4.8% abv it works perfectly as an aperitif.
4.8% / 330ml
